Those who read my blog from the beginning may remember the zucchini-mania that took over me at the end of the summer: A strawberry and zucchini ice cream, a chocolate-zucchini green smoothie. Today’s recipe is not creative at all, but so delicious that I had to share it with you. I like to eat this kind of ice cream at breakfast, with fresh fruit, grated coconut and a few toasted buckwheat seeds for a pleasant contrast of textures. Of course, it is a perfect dessert or snack as well.
I use blackstrap molasses, the most nutritious sweetener in the world. Full of B vitamins and with a record amount of minerals such as iron, calcium and potassium, it is a remineralizing food. In Switzerland, it is called the black miracle! Its richness in alkaline minerals makes it a good choice maintain the alkaline balance of your body. Please, forget the super-processed and fructose-rich agave syrup and try molasses! Cacao, as you know, if it is unsweetened and of good quality, is an excellent source of magnesium. Raw cacao is not necessary: Its benefits are marginal (unless you feed exclusively on cacao powder) while the price increase is substantial! For a milder taste, I mix it with powdered carob. It is optional, of course.
Healthy chocolate ice-cream
- 150 g frozen zucchini
- 150 g frozen banana
- 1 tbsp blackstrap molasses
- 2 heaped tbsp cacao powder (unsweetened)
- 1 tbsp carob powder (or more cacao)
- plant milk to thin
Place all ingredients, except the liquid, in a food processor. Mix until the frozen bits are crushed.
Then add some plant milk, 1/4 cup at a time, if you can’t process the ice-cream. It will make it thinner. Mix until you reach an ice-cream consistency and eat right away.